Lemon Syllabub
Created by JostLori on August 7, 2015
- Servings: 4
- Prep Time: 20m
- Cook Time: 0m
- Recipe #20488
Ingredients
- Lemon shortbread biscuits (4 biscuits, or plain shortbread)
- 4 ounces sweet vermouth
- 9 ounces whipping cream
- 4 tablespoons icing sugar
- 8 tablespoons lemon curd
- 2 tablespoon almonds (flaked, toasted)
- 4 sprigs fresh mint
How to Make
-
Step 1: Crumble a biscuit into the bottom of each of four sundae glasses. Drizzle each with one tablespoon of sweet vermouth.
-
Step 2: Pour the cream into a bowl and add the icing sugar. Whip the cream until soft peaks form.
-
Step 3: Gently fold in the remaining sweet vermouth.
-
Step 4: Add the lemon curd and lightly fold through, leaving a marbled effect.
-
Step 5: Spoon the cream mixture into each of the glasses. Top with the flaked almonds and a sprig of mint. Serve chilled.
Nutritional Facts
- Serving Size: 1 (137.1 g)
- Calories 440.1
- Total Fat - 24 g
- Saturated Fat - 10.4 g
- Cholesterol - 42 mg
- Sodium - 175 mg
- Total Carbohydrate - 57 g
- Dietary Fiber - 3.5 g
- Sugars - 42 g
- Protein - 5.2 g
- Calcium - 50.7 mg
- Iron - 1.8 mg
- Vitamin C - 14.6 mg
- Thiamin - 0.2 mg